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Chicken Piccata Recipe
|Yellow onion||1 Small, peeled and chopped|
|Garlic||2 Clove (10 gm), crushed|
|Green onions||4 Small, chopped|
|Olive oil||2 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Capers||1 Tablespoon, chopped|
|Chicken stock||2 Tablespoon|
|Thin lemon slices||8|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 2317 Calories from Fat 645
% Daily Value*
Total Fat 73 g112.1%
Saturated Fat 24.4 g121.8%
Trans Fat 0.3 g
Cholesterol 863.5 mg
Sodium 1680.8 mg70%
Total Carbohydrates 69 g23%
Dietary Fiber 6.7 g26.9%
Sugars 2.8 g
Protein 329 g657.6%
Vitamin A 110.1% Vitamin C 205.9%
Calcium 33.5% Iron 90.3%
*Based on a 2000 Calorie diet
Remove from the pan, and set aside.
Remove the skins and bones from the chicken breasts, and pound them flat with a fancy meat pounder or with two pieces of wax paper and a two-by-four.
Mix the flour, salt, and pepper together, and place in flat bowl.
Dip the chicken slices into the flour mixture.
Lightly brown chicken slices in butter, 2 to 3 minutes per side.
Add the sauteed onions and garlic.
Over high heat add the sherry, lemon juice, and capers.
This should thicken to make a nice gravy for the chicken; if the gravy becomes too thick, add a bit of chicken stock.
Garnish with thin slices of lemon and the chopped parsley.
Begin the meal with Pasta Primavera and then move on to the chicken, along with a salad and with Fresh Rosemary
A dry white wine will help the celebration.